Brunch Egg Dish Florentine Recipes

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain and transfer to a greased 13x9-in. baking dish., In same skillet, heat butter over medium-high heat. Add onion and mushrooms; cook and stir 3-5 minutes or until tender. Stir in spinach. Spoon vegetable mixture over sausage., In a large bowl, whisk eggs and milk until blended; pour egg mixture over vegetables. Sprinkle with cheeses and paprika. Bake, uncovered, 30-35 minutes or until the center is set and a thermometer inserted in center reads 165°. Let stand 10 minutes before serving.

Steps:

• Melt butter in a large skillet over medium heat; cook and stir mushrooms and garlic until garlic is fragrant, about 1 minute. Add spinach to mushroom mixture and cook until spinach is wilted, 2 to 3 minutes.
• Stir eggs into mushroom-spinach mixture; season with salt and pepper. Cook, without stirring, until eggs start to firm; flip. Sprinkle cream cheese over egg mixture and cook until cream cheese starts to soften, about 5 minutes.

Steps:

• Mix spinach with onion, nutmeg, salt and pepper (and add 1 cup of white sauce, if desired).
• Saute chopped mushrooms in butter in a skillet until golden. Mix with the spinach mixture.
• Partly fill 8 individual ovenproof 6-10 ounce ramekins with the mixture.
• Make a well in the center of each ramekin. In each well, carefully place a raw egg.
• Bake in an oven preheated to 350 until the yolk is set and egg white is done. DO NOT OVERCOOK.
• Over all 8 ramekins, pour a heated sauce made by blending the remaining white sauce with 1 cup of Hollandaise, 2 TBS per ramekin.
• Put under the broiler for 2 minutes.
• NOTE: This also may be baked in an 8 x 8 x 2 inch baking dish instead of the individual ramekins.
• WHITE SAUCE:.
• Heat 2 cups milk in a saucepan but DO NOT BOIL. Melt 4 TBS of butter in a medium-sized skillet. Remove from the heat and stir in 4 TBS flour to make a smooth paste. Add this paste, gradually, to the hot milk, stirring constantly until the sauce is smooth and thickened. Season with salt and pepper to taste. Makes 1 cup.
• HOLLANDAISE SAUCE:.
• Beat 4 egg yolks and juice of 2 lemons in a metal bowl over a pan with hot water on medium heat.
• Add 8 ounces of salted butter [Kerry Irish Gold], 2 ounces at a time. Beat hard with a whisk or fork. As you add the fifth and sixth pieces of butter, hold the pan up. away from the hot water, so that the sauce will not get too hot and separate. Stir well. Season with salt and pepper to taste. Put back over the hot water, covered, OFF THE HEAT, until ready to serve. Reheat over medium heat for 10 minutes before serving. Males about 1-1/4 cups.
• This will keep covered in the refrigerator for 3-4 days - and, tightly covered, in the freezer for several months.